Fidget pie
Fidget pie - or fidgety pie - makes a lovely autumn meal. Turn it into a proper harvest lunch with some country bread, piccalilli and a glass of cider
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 40 mins
Cook 1 hr
Can be frozen unbaked
- To make the pastry, tip the flour into a large bowl with 1 tsp salt. Heat the lard and 210ml of water in a medium saucepan until the lard melts and the water is just simmering. Carefully pour the hot liquid into the flour and stir together with a wooden spoon. When the mixture has comes together, tip it onto a floured surface and knead lightly to make a dough. Cover and set aside.
- To make the filling, mix the pork, cider, 1 tsp salt, sage, mace and sugar together in a large bowl. Add the bacon, onion, apple and potato to the mixture. Once again mix really well - the best way to do this is with your hands.
- Heat oven to 200C/180C fan/gas 6. Place a 22cm springform cake tin, without its base, on a baking sheet. Line the bottom of the tin with a layer of greaseproof paper and butter the sides well. On a lightly floured surface roll out two-thirds of the pastry to a large circle and use it to line the cake tin, allowing the pastry to overlap the rim slightly. Trim off any excess. Roll remaining pastry to form a lid large enough to cover the pie. Set aside.
- Put filling in the pie case and push down well. Brush the pastry case's edges with a little water and cover with the lid. Crimp the edges together and brush the whole with the beaten egg. Bake for 1 hr then turn off the heat and allow the pie to cool in the oven for 30 mins. Remove from oven and cool for 1 hr before eating.
Per serving
578 kcalories, protein 22g, carbohydrate 61g, fat 29 g, saturated fat 12g, fibre 3g, sugar 8g, salt 1.8 g
Recipe from Good Food magazine, November 2010.
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http://www.bbcgoodfood.com/recipes/847643/
http://www.bbcgoodfood.com/recipes/847643/
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Ingredients
FOR THE PASTRY
- 500g plain flour , plus extra for dusting
- 140g lard
- butter , for the tin
- 1 egg , beaten for glazing
FOR THE FILLING
- 500g minced pork
- 125ml medium English cider , try Gwatkin
- 4 sage leaves, finely chopped
- ¼ tsp ground mace
- 1 tbsp brown sugar
- 100g unsmoked bacon , finely chopped
- 225g grated onions
- 225g peeled, grated apples - half cooker, half eater is best
- 1 large potato , grated
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Eaten immediately, this pickle will have a punchy tang, perfect with strong cheeses, but by winter the flavours will mellow, ideal for sliced ham.
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 40 mins
Cook 1 hr
Can be frozen unbaked
Ingredients
FOR THE PASTRY
- 500g plain flour , plus extra for dusting
- 140g lard
- butter , for the tin
- 1 egg , beaten for glazing
FOR THE FILLING
- 500g minced pork
- 125ml medium English cider , try Gwatkin
- 4 sage leaves, finely chopped
- ¼ tsp ground mace
- 1 tbsp brown sugar
- 100g unsmoked bacon , finely chopped
- 225g grated onions
- 225g peeled, grated apples - half cooker, half eater is best
- 1 large potato , grated
Per serving
578 kcalories, protein 22g, carbohydrate 61g, fat 29 g, saturated fat 12g, fibre 3g, sugar 8g, salt 1.8 g
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23 October 2010
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